Almond Coated Chicken with Orange Sauce

Course Main Dishes
Prep. Time 20 mins
Cooking Time 20 mins
Yields 6 servings

Preparation
Nutritional Info
Comments (1)

Preparation

What You Need

6 boneless, skinless chicken breast halves, flattened

Flour , (to coat chicken)

2 eggs, beaten

3 oz (100 g) 1 pkg ground almonds

Butter

1/4 cup (60 ml) chopped onion

2 tbsp (30 ml) flour

1/4 tbsp (1 ml) poultry seasoning

1 1/2 cups (375 ml) milk

1/4 cup (60 ml) orange marmalade

1/2 tsp (2 ml) grated orange rind

1/4 cup (60 ml) orange juice

Salt

pepper, to taste

Instructions

Dip chicken breasts in flour, egg, then almonds.

Melt a small amount of butter in a large nonstick frypan. Sauté coated chicken breasts, part at a time, on both sides until golden and cooked through, adding more butter to pan as needed. Set aside; keep warm.

Melt a little more butter in same frypan. Sauté onion until tender. Blend in 2 tbsp (30 mL) flour and poultry seasoning. Gradually stir in milk. Cook and stir over medium heat until mixture boils and thickens. Remove from heat.

Stir in marmalade, orange rind, orange juice and salt and pepper to taste. To serve pour sauce over chicken breasts.

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Nutritional Info

Per serving

Energy: 370 Calories
Protein: 38 g
Carbohydrate: 23 g
Fat: 14 g
Fibre: 1.7 g
Sodium: 148 mg

Top 5 nutrients provided by a serving of this recipe

Nutrient (% DV)*

Calcium: 11 % / 117 mg
Niacin: 91 %
Selenium: 68 %
Vitamin B6: 33 %
Phosphorus: 31 %

* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

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Anne
April 11th, 2010

So-so, followed recipe exactly. Couldn't taste the almond crust as expected. For the amount of work I think there are better recipes, perhaps adding some buttered sauteed sliced almonds and I don't hink it needed the sweetness of the marmelade.